Above: Dylan Storment, manager of wine and spirits at Campos, Los Poblanos Historic Inn's restaurant. Photograph Courtesy of Los Poblanos Historic Inn.
At Campo, the restaurant at Los Poblanos Historic Inn, in Los Ranchos de Albuquerque, Dylan Storment, the manager of wine and spirits, launched a full-fledged craft cocktail menu in June. Many drinks mix ingredients from the inn’s organic farm, plus New Mexico–made spirits. This holiday season, he recommends the simple and seasonal Los Poblanos Champagne Cocktail. It’s a spin on the classic with local Gruet Domaine Saint Vincent sparkling wine, lavender simple syrup (available in Los Poblanos’ farm shop), a sugar cube, lavender-lemon bitters, and a touch of VS Cognac. When not dining at Campo, he recommends these places for a holiday meal.
“In Santa Fe, I’ve spent so many snowy nights at Bouche Bistro. That restaurant is delicious! They change their foie gras accompaniments often, so we always opt for the fresh seared foie. We usually get some escargots, too. For entrées, the steak tartare is delicious, and the bouillabaisse risotto is a perfect winter dish. The wine list is concise, yet very creative. We usually start with a half bottle of Ruinart Blanc de Blancs or Jean Vesselle Brut, then move into whatever pairs best with dinner. In Albuquerque, I love Farm & Table. I never go wrong ordering their rib eye with the blue cheese compound butter. Every time I’ve ordered the current preparation of duck, it’s been delicious. I especially love wine director James Krajewski’s by-the-glass list. It’s super creative and unique, not to mention modestly priced, so it gives everyone a chance to try a few new things, or pair a glass with each course.”
FOR THE FAMILY
“In Albuquerque, one of my favorite memories is walking around Old Town with the family, checking out the farolitos and the big Christmas tree while drinking Mexican hot chocolate. We then made our way to a great dinner at Seasons, in one of the large booths by the front door. In Santa Fe, I have early memories of eating with my grandpa and family at the Compound Restaurant around Christmas. It was always his favorite restaurant when he was visiting New Mexico from Massachusetts. The welcoming service made him want to come back year after year.”